March 14, 2011

We spent most of the weekend glued to the news from Japan. On Sunday morning, as I was going about with my chores, I felt a certain kind of serenity and a feeling of continuity. I cannot even begin to imagine what the people in Japan are going through and although I haven't stopped thinking about the tragedy, I realise that our lives will continue as normal.

We love going for long walks on the weekend. It's the best time for us to have a good chat, catch up on what is on the schedule for the upcoming week and just spend some time together. It was another hot weekend here in Sydney and I felt like making a summery dessert for Sunday afternoon tea. This raspberry and almond clafoutis is so effortless, but perfectly scrumptious.

Raspberry and almond clafoutis

(serves 2)

200g frozen raspberries

2 large free-range eggs

100g almond meal

130g low-fat, smooth ricotta

1 tsp natural vanilla extract

1 tbsp raw honey

icing sugar, to serve

Preheat your oven to 175C. Divide the raspberries in 2 ramekins. Mix the eggs, almond meal, ricotta, vanilla and honey in a bowl. Spoon the batter equally on top of the raspberries on each ramekins. Bake for 20-25 minutes. Leave to cool slightly, then dust with icing sugar to serve.